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  Dry Mead
  Category: Drinks
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 393
Ingredients:
3 lb Clover Honey
1/4 oz Tartaric acid
1/2 oz Malic acid
Yeast nutrients as required
1/16 oz Tannin
Steinberg yeast (or any goo
Wine yeast)
Water (to 1 gal)
Instructions:
Dissolve the honey in 2 liters (1/2 gal) warm water together with the
nutrients, acid, and tannin. Make the volume up to 4.5 liters (1
gal) with cold water and add 100 ppm sulphites. After 24 hours add
the yeast starter and allow to ferment to dryness. Thereafter follow
the basic procedure.
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